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Mango pancakes with coconut and lime recipe
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18 ratings
Serve up these quick and easy pancakes as a brilliant breakfast in bed or brunch. Topped with sweet mangoes, creamy coconut and sharp lime these buttermilk pancakes are bursting with flavour. See method
Ingredients
- 190g plain flour
- 2 tbsp caster sugar
- 2½ tsp baking powder
- 2 eggs
- 2 tbsp butter, melted
- 300ml buttermilk
- 2 mangoes, diced
- 2 limes, 1 zested, 1 cut into wedges
- sunflower oil spray
- 200ml coconut flavoured yogurt
- agave or maple syrup, for pouring
- 4 tbsp toasted coconut shavings
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
840kj
201kcal
10%
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Fat
8g
12%
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Saturates
5g
26%
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Sugars
12g
13%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 27.5g
Protein 5.8g
Fibre 0.9g
Method
- Preheat the oven to gas 3, 160°C, fan 140°C. In a large bowl, combine the flour, sugar and baking powder with a good pinch of salt. Make a well in the centre and add the eggs, butter and buttermilk. Whisk, drawing in the flour mixture, until combined and lump-free. Tip in half the diced mango.
- In a separate bowl, toss the remaining mango with the lime zest. Set aside.
- Heat a large frying pan over a medium heat and spray with oil. Measure out 2 tbsp batter for each pancake, making 2-3 at a time. When bubbles form on the surface, flip them over and cook for a further minute. Keep warm in the oven while you make the next batch.
- Arrange the pancakes in a stack and scatter over the zesty mango mixture. Top with a dollop of yogurt, a drizzle of agave or maple syrup and the coconut shavings. Serve with lime wedges for squeezing over.
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